51 / 137
44
WINES OF NORTHERN ITALY
“Sergio Zenato” Lugana San Benedetto Riserva DOC
Made from 100% Trebbiano di Lugana from the oldest vines of the Podere Massoni vineyard. This is
the flagship white of the Zenato family, Sergio Zenato Lugana Riserva is a testament to the family’s
dedication to indigenous grape varieties. A sophisticated and unique offering, the wine is aged and
refined in French oak for added complexity.
Bardolino Chiaretto DOC
Chiaretto is based on a blend of the local varieties Corvina and Rondinella with a small component
of Merlot. During vinification, the juice is allowed to macerate briefly on the skins which releases a
small amount of pigment and aromatic compounds. This crucial step gives the Zenato rosato its
characteristic fresh red fruit aromas.
Valpolicella Superiore DOC
Although the Superiore designation requires that the grapes that go into this wine are harvested at
a slightly higher sugar level than standard Valpolicella—thus producing a wine of potential higher
alcohol—this Valpolicella is a soft, supple example of this classic wine. Made predominately from
Corvina, this wine displays the ripe black cherry flavors for which the grape is known.
“Alanera” Rosso Veronese IGT
Alanera translates as “black wing,” a reference to the raven, “corvino” in Italian, and an homage to
the Valpolicella region’s treasured indigenous grape, “Corvina.” Alanera is a seductive wine that
derives extra richness from an innovative variation on the traditional appassimento method practiced
throughout the zone. 50% of all the grapes harvested to produce this wine are partially dried for 45 –
60 days. The classic Valpolicella varietals are dried in the main drying facility in Sant’ Ambrogio where
the Zenato family dry their Amarone grapes, while the Merlot and Cabernet Sauvignon are dried at
Zenato’s Santa Cristina winery. The highly concentrated juice from these partially dried grapes adds
an unusually complex spectrum of aromas and flavors to the blend. 12 months in barrel round out the
tannin structure in this eminently drinkable red.
“Ripassa” Valpolicella Superiore DOC
This wine is a blend of Corvina, Rondinella, and Oseleta. As soon as the dried grapes for the Amarone are
fermented, selected batches of Valpolicella wine are “re-passed” over the Amarone lees, thus starting a
second fermentation that slightly increases the alcohol content and gives the wine deeper color and more
complex aromas. Ripassa is refined in tank for six months and then aged in French allier tonneaux for 18
months. The wine spends an additional six months in bottle before it is released.